Ingredients
Scale
- 4 cod fillets (about 6 ounces each)
- 1 tablespoon olive oil
- 1 can (14 ounces) coconut milk
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon turmeric powder
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Lemon slices, for garnish
If you don’t have cod on hand, feel free to substitute with any white fish like haddock or tilapia. For those who enjoy a bit more heat, a pinch of red pepper flakes can also add a nice kick!
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Place the cod fillets in a single layer in the prepared baking dish. Season them with salt and pepper.
- In a small saucepan over medium heat, combine the coconut milk, lemon juice, lemon zest, and minced garlic. Stir in the ground ginger and turmeric powder. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Pour the coconut lemon cream sauce over the cod fillets, ensuring they are well-coated.
- Bake in the preheated oven for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork.
- Once done, garnish with fresh cilantro and lemon slices before serving.
From my kitchen to yours—keep an eye on the fish as it bakes. There’s nothing more satisfying than seeing it turn that perfect opaque white, a visual cue that it’s ready to grace your plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Baked Cod in Coconut Lemon Cream Sauce, recipe, cooking, food
